Daily Vegan Lunch for 9 December, 2013: Quick Rice Soup with Broccoli and Chickpeas

rice soup with broccoli and chickpeas IMG_3808

INGREDIENTS FOR ONE BOWL:

2 cups vegetable broth (I used Better Than Bouillon mixed with water)
1.5 cups cooked white rice — this is a great recipe to use if you accidentally overcook rice and it’s too mushy to use for anything else
2 tablespoons minced onion
1 tablespoon chopped pickled plums
1 cup broccoli florets
3/4 cup chickpeas
1 tablespoon roasted pine nuts
Nori seaweed, cut into strips, to sprinkle

DIRECTIONS:

Combine rice, broth, onion, chickpeas, pickled plums, and broccoli in a bowl and microwave for 2 minutes on high. Alternately, combine the same ingredients in a small pot on the stovetop and bring to a boil, turning heat down to medium as soon as it boils and simmering five minutes.

Roast pine nuts by placing them in a pan without oil on medium heat for about 5 minutes. Be careful to watch them so they don’t burn.

Top the soup with shredded nori and roasted pine nuts.

Daily Vegan Lunch for 22 October, 2013: Spicy Tomato Soup with Sticky Rice Cakes

vegan tomato soup with gochujang and tteok

INGREDIENTS:

1 teaspoon oil
1 cup onion, chopped
1 clove garlic, minced
3 medium sized ripe tomatoes or 2 cups stewed tomatoes from a can and their juice
1 tablespoon Gochujang (spicy Korean chili paste)
1 cup almond milk
1 cup tteok (Korean sticky rice cakes) soaked overnight or boiled in water for 30 seconds
Salt to taste

DIRECTIONS:

Soak 1 cup refrigerated tteok, either the flat or cylindrical ones, in water for 2 hours or overnight. Alternately, boil them in 2 cups of water for 30 seconds. Sauté onion and garlic in oil for 2 minutes in a small pan on medium heat. Roughly chop tomatoes and put them in the blender. Add the onion/garlic mixture, gochujang, almond milk, and salt.

Blend until smoothly pureed, about 2 minutes.

Heat the soup on the stovetop or microwave and stir in tteok before serving.

Daily Vegan Lunch for 1 October, 2013: Miso and Brown Rice Soup

vegan miso rice soup

INGREDIENTS FOR ONE BOWL OF SOUP:

1.5 cups water
2 teaspoons any color miso, I used white miso
1/4 cup chopped onion
1 cup brown rice
1 teaspoon kombu powder (kombu seaweed squares ground up in a coffee grinder or food processor)
1/4 cup minced pickled plums

Combine all ingredients and simmer in a small pot on medium heat until warmed through. Alternately, heat in the microwave for approximately 2 minutes. Stir until miso is dissolved.

Daily Vegan Lunch for 12 September, 2013: Congee with Pickled Plums

If I could go back in time, I would have this for breakfast before school every day.

vegan congee with pickled plums

INGREDIENTS:

1. 5 cups overcooked, mushy sushi rice (or any white rice cooked with 1/2 – 1 cup too much water)
1.5 cups vegetable broth (I used 1.5 cups water mixed with 1 teaspoon Better Than Bouillon)
4 – 5 pickled plums or umeboshi, pitted and chopped fine
1 tablespoon chopped green onion

DIRECTIONS:

Finely chop pickled plums and green onion.  Stir rice into broth and add plums and green onion.  Reheat on stove or microwave if needed.

Daily Vegan Lunch for 24 August 2013: Bean Sprout Pancakes

vegan spout pancakes

INGREDIENTS:

3 cups soy or mung bean sprouts
1 cup flour
1 cup water
2 teaspoons sesame seed oil
2 green onions, chopped
2 cloves garlic, chopped
1 tablespoon soy sauce

Oil for frying

Leftover tare sauce or bottled teriyaki sauce

DIRECTIONS:

Combine flour, water, garlic, and soy sauce in a large bowl, stir well. Add sprouts and onion and stir until combined. Fry on medium-high heat in oil, pressing pancakes as thin as possible. Flip once they change color and when lifted, the edge is brown and crispy.

Daily Vegan Lunch for 23 August, 2013: Korean Sprout Soup

vegan korean sprout soup

I sprouted my own soybean sprouts and had success the very first time using Maangchi’s perfect tutorial:

INGREDIENTS:

2 cups soybean sprouts
4 cups water
1 vegan broth cube
1 tablespoon soy sauce
2 cloves garlic
1/2 teaspoon konbu powder (ground up konbu seaweed squares, I use my coffee grinder)
2 teaspoons sesame oil
1 green onion, chopped

Salt, to taste

Bring water, konbu powder, and broth cube to a boil in a large pot. Add sprouts, soy sauce, garlic, and sesame oil. Stir and take the heat down to medium. Allow it to simmer 20 minutes until the soup becomes fragrant. Add salt if needed. Add green onion shortly before serving.

Daily Vegan Lunch for 25 July, 2013: Kim Chi Fried Rice

Kim Chi Fried Rice

IMG_3170

INGREDIENTS:

3 cups cabbage, shredded or chopped
1 tablespoon oil
2 cups cooked long grain rice, refrigerated 24 hours
1.5 cups chopped green onion
1 teaspoon dark sesame oil
1 tablespoon gochujang (Spicy Korean miso available in most Asian groceries)
1/4 cup soy sauce or to taste

DIRECTIONS:

Prepare all ingredients, including rice, and set them to the side of the stove so they are ready to go. Turn heat as high as it will go. Put oil in a large pan (not non-stick as the Teflon stuff becomes unstable and poisonous at high temps) until the oil smokes. Add cabbage to the pan — BE CAREFUL! The oil can spatter because it’s very hot. Stir for 30 seconds until it wilts and add refrigerated rice. You really have to use chilled rice because otherwise the rice turns gummy, sticky, and nasty. Stir the rice which will brown quickly, about 1 minute. Add green onion, soy sauce, sesame seed oil, and gochujang at once. Stir for one minute more to incorporate the gochujang and coat all the rice. Done!

Daily Vegan Lunch for 22 July, 2013: Tteokbokki, Korean Rice Cake Stew

vegan tteok stew, korean rice cake stew

IMG_3155

This stew reminds me of Campbell’s Tomato Soup in a weird way. It’s sweet, hearty, and thick, definitely comfort food. My Korean friend Kimie Kim suggests putting ramen noodles or cabbage in it. I used cabbage.

INGREDIENTS:

2 cups shiitake mushrooms, soaked in water
6 cups water
1 veggie broth cube or 2 teaspoons Better Than Bouillon
2 tablespoons gochujang (spicy soybean paste sold in Korean grocery stores)
1/4 cup sugar or to taste
1 tablespoon rice vinegar or apple cider vinegar
1 pound tteok (Korean rice cakes/mochi sold in the refrigerator section of Korean grocery stores, any shape)
1.5 cups chopped green onion
3 – 5 cups white cabbage (it will cook down)
3 green onions, minced
2 teaspoons sesame oil or to taste

Salt to taste

Soak mushrooms for 10 minutes or longer, reserve the liquid. Add the mushrooms and bouillon cube or paste and the mushroom water to a pot of 6 cups of water and bring to a near boil and then turn down the heat to medium-high so it still boils but not robustly. Add sugar, rice vinegar, and gochujang. Taste test the broth and add salt or gochujang to taste. Add the Korean rice cakes and cook them for 15 minutes or until the rice cake is yummy, soft, and chewy, about the texture of a giant al dente noodle. Turn heat down to low and add cabbage and/or ramen noodles. Stir the cabbage until wilted or the ramen until just softened. Add green onion and sesame oil and serve immediately.

Daily Vegan Lunch for 13 July, 2013: Improvised Korean Spicy Cold Noodles (Bibim Guksu)

vegan bibim guksu korean cold noodles

vegan bibim guksu korean cold noodles

This recipe could be made with any noodle, even linguine. I liked the heartiness of buckwheat noodles though. Buckwheat noodles are known as soba in Japanese cuisine. The kind I bought were from the refrigerator section of the Korean grocery store, so they were fresh. Buckwheat noodles do not refrigerate well, so it makes sense to only make what portion you plan on eating.

INGREDIENTS:

10 ounces buckwheat noodles (memil guksu or soba, about 3 bundles, I used fresh ones from the Korean grocery store)

SAUCE INGREDIENTS:

2 tablespoons miso, any color
1/4 cup rice vinegar
2 teaspoons sesame seed oil
2 teaspoons hot sauce such as Sriacha or 1 Tablespoon hot chili sauce or 2 teaspoons chili flakes
1 Tablespoon agave or 2 Tablespoons sugar
2 teaspoons sesame seeds

TOPPINGS:

Shredded or julienned carrot
Julienned cucumber
Chopped green onion
Slices of fresh firm tofu
Optional: Fresh spinach leaves or mung bean sprouts

Prepare toppings, set aside. Prepare sauce by mixing all sauce ingredients in a small bowl, set aside.

Cook noodles by boiling them for less than 2 minutes or until al dente — soba and/or Korean buckwheat noodles cook very fast which is what makes them so nice for summer recipes. Rinse the noodles in cool water in a colander, finish by rinsing them a bowl of ice water. Drain them well. Top with sauce and toppings and serve immediately.

Daily Vegan Lunch for 21 June, 2013: Vegan Jap Chae with Yuba

I am so happy my friend Yoshie from the natto post prompted me to buy Korean glass noodles. This was my first time making jap chae. My husband thought it was very tasty!

vegan jap chae korean glass noodles

IMG_3022
INGREDIENTS FOR 2 SERVINGS:

1/2 package Korean glass noodles (noodles made from sweet potatoes or yams)
Water for boiling
1/2 cup dried shiitake mushrooms, reconstituted in 1 cup water for 10 minutes or more
1 tablespoon oil
2 cups spinach leaves
1/2 cup water
1 large carrot, julienned
1.5 cups sliced onion
1.5 cups broken up yuba, reconstituted in water — I used the mushroom soaking liquid after I soaked the mushrooms overnight
3 Tablespoons soy sauce
1 Tablespoon agave nectar or sugar
2 teaspoons sesame oil

DIRECTIONS:

Reconstitute yuba by soaking it in water, drain, set aside. Boil Korean glass noodles in water for about 7 minutes or according to package directions. Drain the noodles and rinse them in cool water, set them aside. In a large pan or wok on medium-high heat, stir fry mushrooms and onion in oil until onion is slightly translucent. Add carrots, spinach leaves, and water to the pan, cover, and wait about 30 seconds for carrots to steam and spinach to wilt as water sizzles off. Add noodles to the pan, toss well for about 30 seconds. Add yuba, soy sauce, agave, and sesame oil. Toss until just mixed.